การเฝ้าระวังทางสุขาภิบาลอาหารของร้านอาหารมหาวิทยาลัยราชภัฏนครศรีธรรมราช
Main Article Content
Abstract
Food Sanitation Monitoring of Canteen at Nakhon Si Thammarat Rajabhat University
The objective of this research was to monitor the microbial contamination of coliform bacteria in ready foods, containers, equipments and hands of related people in process. Primary sanitation checked before improving was been occurred two times. Checking results indicated 27.27% and 31.28% of food and drink samples were considered to be in line of standard while 72.73% and 68.18% of those were not. For containers, equipments and hands of related people in the process found that was be in line of standard 55.26% and 68.42% while 44.74% and 31.58% of those were not. Prominent reasons of this problem are environment, lack of knowledge, and quality of food and drink samples. Corrected way including introduction the sanitized hand washing, dressing of entrepreneurs, cleaning, placing of containers and equipments, choosing of efficiency cleaning products, food warming during purchasing, appropriate quantity of food products, placing of food product in appropriate position, make the training course for entrepreneurs and microbial monitoring for 4 times after improvement. Based on results of MPN test indicated that 100% of foods and drink samples were considered to be in line of standard among 4 times of monitoring. However, the first and the forth monitoring indicated that coconut curried soup from 3 food shops and vegetables cooked found high contamination of coliform bacteria.
For the monitoring by SI-2 kit test indicated 100% of foods and drink samples (38 samples) were considered to be in line the standard at the first and second monitoring. Whilst 78.95% and 94.74% of food and Whilst drink samples were considered to be in line of standard at the third and forth monitoring. These results indicated that the decrease of coliform contaminated in foods and drink after improvement when compared with those before improvement but it was not absolutely decrease due to many reasons such as lack of knowledge and performances of entrepreneurs. Therefore it should have continuously microbial monitoring especially coliform in ready foods, containers, equipments and hands of related people in the process.
Article Details
เนื้อหาและข้อมูลในบทความที่ลงตีพิมพ์ในวารสารวิชชา มหาวิทยาลัยราชภัฏนครศรีธรรมราช ถือเป็นข้อคิดเห็นและความรับผิดชอบของผู้เขียนบทความโดยตรง ซึ่งกองบรรณาธิการวารสารไม่จำเป็นต้องเห็นด้วยหรือร่วมรับผิดชอบใด ๆ
บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการตีพิมพ์ในวารสารวิชชา มหาวิทยาลัยราชภัฏนครศรีธรรมราช ถือเป็นลิขสิทธ์ของวารสารวิชชา มหาวิทยาลัยราชภัฏนครศรีธรรมราช หากบุคคลหรือหน่วยงานใดต้องการนำข้อมูลทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือเพื่อการกระทำการใด ๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิชชา มหาวิทยาลัยราชภัฏนครศรีธรรมราชก่อนเท่านั้น
The content and information in the article published in Wichcha journal Nakhon Si Thammarat Rajabhat University, It is the opinion and responsibility of the author of the article. The editorial journals do not need to agree. Or share any responsibility.